The Incan berry, which is the edible fruit of the Physalis plant, is cultivated in South America, Africa and Asia in tropical areas.
Also known variously as Goldenberries, Cape Gooseberry, Aguaymanto Berry, Ground cherry, Mullaca, Uvilla or Uchuva, it is marble-sized, yellow or orange in colour, protected by papery husks resembling Chinese lanterns and contains many small, edible seeds. Sweet with a sour undertaste, refreshing and nutritious, these berries make a tasty snack or ice cream, and are used to decorate desserts and pastries, often dipped in chocolate. It is easy to grow on poor soil and its use goes back to the Incas.
Incan berries are considered to be a good source of vitamin B, bioflavinoids (giving antiviral, anti-carcinogenic, anti-inflammatory, antihistamine, and antioxidant activities) and a high pectin content makes them good for use in jams. They are also high in phosphorous, vitamins A, C, B1, B2, B6, and B12. They contain a high protein level (16%) for fruit.
Nutrients
The berries can be eaten raw, in smoothies, jams or ice cream or dipped in chocolate. The high B vitamin content makes them useful for vegetarians and great as a source of high energy.
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